Purple Peruvian potato soup!
A delicious, different one purple soup, which is worth trying!
Running time: 20'
Cooking time: 50'
Servings: 8-10
Degree of difficulty: 1
Components:
- 1 dry onion
- 1 sc. garlic
- 2-3 tbsp. olive oil
- 1 kilo of purple Peruvian potatoes
- half a kilo of red cabbage
- 1 leek
- 50 gr. Red wine
- 2 sprigs rosemary (leaves only)
- 2 tbsp honey
- 1 tbsp Bukovo
- juice and zest of 1 lemon
- 1.5 liters of water
- salt
- pepper
- 1 cube of vegetables
- 300 gr. coconut milk
For serving:
- homemade croutons
- caramelized bacon
- fresh thyme, chopped
- coconut milk
Execution Method
- We chop onion, garlic and sauté them in a pan pot with 2-3 tbsp. olive oil, over medium heat, for 2-3 minutes.
- Clean and cut the potatoes, cabbage and leek into small pieces.
- Deglaze with wine, and add the vegetables to the pot.
- Mix with a wooden spoon for 3-4 minutes, then add the rosemary, honey, bukovo, lemon juice and zest, water, salt, pepper, cubed vegetables, and cover with the lid the pot.
- Boil for 40-50 minutes until the potatoes are soft and remove from the heat.
- Pour the coconut milk, and beat in the saucepan with the bimmer until it is homogenized and our soup becomes velvety. If we don't have a bimmer, we pass the soup through the blender until we have a smooth texture.
- We serve with homemade croutons, caramelized bacon, fresh chopped thyme and a little coconut milk.
The recipe is by Akis Petretzikis!
Add Comment